All of my favorite fish dishes involve salmon because my wife isn't a huge seafood fan. If I had my way, I would make paella all the time, but alas, mussels are out of the question (as are halibut cheeks and sometimes scallops).

I don't use any real recipes for my salmon dishes, just generalizations.

1: Salmon with honey thyme crust.
Simply toss the salmon onto a broiler pan, and broil until just a few minutes shy of doneness, brush with honey and sprinkly with dried lemon thyme and any other hebs you like. Just make sure that they are ground well with a mortar/pestle. Also, watch the honey closely, it likes to scorch under the broiler.

2: Salmon cooked en pappiollete (spellings bad)
Cut a square of parchment paper and place a few pieces of fresh dill off center. Place a salmon fillet on top of the dill. Season with salt and pepper, then top with julliened carrots, and lemon slices. Fold the parchement paper over and staple the seams so it forms a closed pouch. Cook at 350 or 400 until done to you liking. I serve this with a mango couscous and parmesan asparagus. A good spring recipe.

The only problem with the 2nd recipe is that the surface of the salmon ends up covered with white spots that I assume are some sort of protein coagulation. Any ideas on how to avoid this and just get pretty pink salmon?